Persian Rice with Walnuts

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Persian Rice with Walnuts

Serves: 12


	Ingredients 1 qt uncooked rice 1-1/2 qts vegetable broth 3 cups tomato juice 3 Tbsp butter 2 Tbsp olive oil 2 cups red onion, 1/4-inch dice 1 qt zucchini, quartered, thinly sliced 3 cups yellow squash, quartered, thinly sliced 2 cups canned diced tomatoes, drained 2 cups canned garbanzo beans, drained, rinsed 2 cups frozen green peas, thawed, drained 2 Tbsp curry powder 1-1/2 Tbsp ground cumin 1-1/2 tsp red pepper flakes 1-1/2 tsp salt 1 tsp cinnamon 2-1/4 cups chopped California walnuts, toasted

Method

Bring first 4 ingredients to a boil. Cover; reduce heat to simmer and cook for 20 to 25 minutes. Remove from heat; let stand 5 minutes. Remove cover and fluff rice. Set aside.

Saute red onion, zucchini and yellow squash in hot olive oil until tender-crisp.

Add ingredients tomatoes through cinnamon to mixture and heat. Add rice mixture and heat again.

Place rice mixture on plate and garnish with 3 tablespoons walnuts.

Courtesy of the USA Rice Federation